Easy Vegan Sheet Pan Black Bean Fajitas

5 from 1 vote

Easy vegan baking sheet fajitas. Healthy, one pan dinner idea for a busy weeknight.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 313kcal

Author: Maria

Preheat oven to 420 degrees
Clean and slice the fajita veggies. Add them to a baking sheet. Drizzle on the oil and soy sauce and mix with your hands.
2 bell peppers, 1 red onion, 8 oz button mushrooms, 1 tablespoon oil, 1 tablespoon soy sauce
Sprinkle on the fajita seasonings and mix well.
1 tablespoon chili powder, 1 teaspoon cumin powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika
Bake for 30-35 minutes or until the bell peppers look roasted and onions become caramelized. Stir halfway through.
Warm up the beans in the microwave or stovetop.
16 oz can of black beans
Warm up the tortillas. Add the roasted fajita veggies and black beans. Top with your favorite toppings.

If you're in a hurry, you can use frozen bell peppers and onions. This will save you the time to chop the veggies. You may need to roast them longer.

Use a non stick, reusable silicone baking mat. It’s a lot more earth friendly than parchment paper and will make clean up a breeze.

If you want to make your own beans instead of using canned bean, check out my article on how to cook dried beans from scratch.

Make your own homemade vegan lime crema by mixing some lime juice and a pinch of salt to some vegan mayo. Veganaise is my favorite brand.

This will last five days in the fridge in an airtight container.